Chicken Larb: Quick & Easy Thai Laab Gai Recipe
Want to make Chicken Larb better than your local Thai takeout? Now you can! I used to serve this easy recipe to my celebrity clients, and they loved it.
Larb actually originated in Laos, where it’s considered the national dish (and known as Laab). However, it’s equally beloved throughout northeastern Thailand—especially in the Isan region.
In both countries, the dish is traditionally made with ground meat. In Laos, it is often raw. Needless to say, this is the Thai version, with cooked chicken.
I fell in love with Larb Gai (also spelled Laab Gai) years ago at a neighborhood Thai restaurant. When I started my personal chef business in Los Angeles, larb was one of the healthy Thai dishes I incorporated into my menu. It was extremely popular!
When you see larb on restaurant menus, it’s usually listed under salads. It’s most often served with raw vegetables and sometimes sticky white rice.
Chicken Larb Ingredients and Substitutions
Most of the ingredients in this Thai Chicken Larb recipe are available at your grocery store.
Ground Chicken
While minced pork is the most popular larb in Thailand, for me, ground chicken is my preference.
Of course, you can substitute with your favorite ground meat: ground pork, ground beef, ground turkey, or any vegetarian ground.
You can also choose whatever fat percentage you prefer for your meat, just know that the less fat, the more dry your meat will be.
Chicken Stock
Chicken stock adds moisture and depth without overpowering the dish. It helps keep the chicken tender and juicy. If you don’t have stock, you can try this recipe for easy Chicken Stock from Rotisserie Chicken. Otherwise, chicken broth or bouillon will do.
If you substitute another meat for ground chicken, choose the corresponding stock to maintain the flavor. You can purchase a box from your local grocer.
Fish Sauce
A key ingredient of Thai cooking, fish sauce provides a deep umami flavor that salt alone cannot replicate.
If you don’t have fish sauce, soy sauce is the next best thing. It might taste a little less like Thai food, but it will still taste good.
Roasted Ground Chiles
Ground chiles add a smoky heat and complexity. The level of spice can be adjusted to taste. I use mild ground chiles, so, when I make this larb recipe, it is not spicy.
If you prefer it more spicy, add spicy ground chiles, sliced Thai chile peppers, or Thai chile flakes. You can also use spicy chile powder.
Sugar
I use sugar sparingly to balance the sour and salty elements. You can replace it with stevia or another sugar substitute.
Red onion
I like red onions because they add a little more color than shallots (the more traditional choice). Yellow onions or white onions are fine too.
If you want extra onion flavor and color, feel free to add the red onions when you add the herbs instead of cooking them.
Fresh Herbs
Lots of fresh herbs (mint, cilantro, green onions) are a must for this Thai salad. Don’t use dried herbs unless you absolutely need to.
Toasted Rice Powder
Roasted rice powder is essential to authentic Thai larb recipes. It adds a nutty aroma and slight crunch, giving the dish its signature texture.
You can buy it at an Asian market or online here. But I usually wind up making it.
How to Make Toasted Rice Powder
Ground toasted rice is easy to make at home and worth the extra step if you don’t have it on hand.
1. Heat ¼ cup uncooked sticky rice (or jasmine rice) in a dry wok or skillet over medium-high heat.
2. Stir frequently, until dark golden brown and fragrant (about 8–10 minutes).
3. Let cool completely. Then grind into a coarse powder using a spice grinder or mortar and pestle. Store in an airtight container for future use.
Chicken Larb Recipe
Serves: 4–6
Ingredients
2 pounds ground chicken
¼ cup chicken stock
2 tablespoons fish sauce
2 teaspoons sugar
¼ cup lime juice
1 tablespoon roasted ground chiles
½ red onion, thinly sliced
2 tablespoons toasted rice powder
1 tablespoon fresh cilantro, roughly chopped
1 tablespoon fresh mint leaves, roughly chopped
1 tablespoon green onions, chopped
Serve with:
sticky rice
fresh vegetables like lettuce, cucumbers, cabbage, and carrots
Instructions
1. Cook the chicken: In a large skillet over medium heat, add the ground chicken and chicken stock. Cook, breaking up the meat into small pieces, until fully cooked and no longer pink.
2. Season the mixture: Reduce heat to low, and stir in the fish sauce, sugar, lime juice, and roasted ground chiles. Mix well to evenly distribute the seasoning.
3. Add aromatics: Add the sliced red onion and cook to desired doneness (or don’t cook it at all).
4. Finish: Turn off the heat and add the toasted rice powder, cilantro, mint, and green onions. Toss gently to combine.
5. Serve: Larb is best enjoyed slightly warm, not piping hot. So, serve warm or at room temperature.
How to Serve Chicken Larb
Larb Gai is traditionally served as part of a shared meal. It’s a staple dish enjoyed during gatherings, celebrations, and everyday meals.
Salad Temperature
Although it’s considered a salad, larb is traditionally served with warm chicken or at room temperature, rather than cold like Western salads.
Serve with . . .
In Thailand, larb is commonly eaten with a side of sticky rice and fresh vegetables like lettuce, cucumber, cabbage, and carrots.
In Thai restaurants in the U.S., I find I usually have to ask for rice with my larb.
This dish is often paired with papaya salad.
Sauces
Personally, I don’t add any additional sauces. However, my family has varied tastes, so I’ll serve soy sauce and hot chiles on the side.
Lettuce Cups
Butter lettuce or romaine lettuce leaves can be used to scoop up the larb. Or you can portion the ground meat into lettuce leaves and serve the lettuce wraps pre-made.
If these sound good, you should try our chicken and tofu lettuce cups!
FAQs About Chicken Larb
Can you make chicken larb ahead of time?
Yes. You can prepare the chicken mixture ahead of time and store it in the refrigerator. For best results, add the fresh herbs and toasted rice powder just before serving to maintain their freshness and texture.
How do you store leftovers?
Store leftover larb in an airtight container in the refrigerator for up to 5 days.
How do you reheat chicken larb?
Reheat gently in a skillet over low heat or in the microwave. Avoid overheating, as it can dry out the chicken. Add a splash of lime juice to refresh the flavors.
Can you freeze chicken larb?
It is not ideal, because of the fresh herbs. If you choose to, add some fresh herbs after defrosting and reheating.
Is chicken larb spicy?
Traditionally, yes—but you can make it whatever spice level you want. Use mild or spicy ground chiles depending on your preference.
This Chicken Larb recipe delivers authentic Thai flavor with simple ingredients and minimal cooking time. Whether you’re serving it for a weeknight dinner or a gathering with friends, it’s a fresh, exciting dish that always stands out.
